The lobster croquettes are amazingly
delicious! The croquettes are super crispy on the exterior, gooey in in
the inside with a generous piece of lobster meat in the center.

I cooked a whole lobster for this dish
but you can use frozen or pre-cooked lobster meat, and if you cannot find any
lobster meat feel free to replace it with crabmeat or shrimps. The
croquettes are coated with panko (Japanese breadcrumbs) and yield a super crisp
crust without absorbing too much oil vs. the regular breadcrumbs.

Bring a large pot of water to boil.
Place the lobster in the pot and cook for 8 minutes.

Remove the lobster from the pot and
put lobster in a cold bath.

Change the water a few time so it say
cold. You can also add ice in the bowl.

Remove the meat from the tail and
claws..

chop the meat into small piece.
Place the meat in a bowl, cover, and refrigerate..

Sautéed the chop onion and set
aside.

Sautéed the mushrooms and pour them
on top of the Sautéed onion.

To make the sauce, melt the butter
in a small saucepan over medium heat. Add the flour and stir for 6
to 8 minutes or until the mixture turns a light brown.

Whisk in the milk.

Turn the heat on high and bring to a
boil. Keep stirring.

Turn off the heat and add the
mushrooms and onion and mix well.

Season with salt and pepper
according to taste.

Pour the mixture into a flat pan or
baking sheet.

..Spread the mixture in an even
layer on top of the baking sheet and let it cool for 10 minutes.
Plate the pan in the freezer for 15 to 20 minutes sot that it solidifies
and becomes more workable.

Remove the baking sheet from the
freezer. Using your fingers or two spoons, take a small portion of
the lobster mixture and roll it into small ball.

Put the balls on a plate.

Place the flour, egg, and panko in a
separate shallow containers. Roll the lobster balls in the flour,
then in the eggs, and then in the bread crumbs.

Heat the oil and deep fry the
lobster balls. Do not crowd the pan and maintain the oil at the
same temperature. Remove the croquettes from the oil and place
them on a plate lined with paper towels to drain.

When ready to serve place a tomato confit on
a plate then put the croquette on top and add a fried sage leaf on top. To
simplify this dish you can omit the tomato confit and the fried sage.